For your polenta, bring your water to boil. Add the salt and the cornmeal and whisk. Do this for about 15 minutes regularly, until it’s cooked. Pour it on a cookie sheet and let it cool so you can cut it in pieces later and fry them.

Slice your onion and cover the slices with a bit of oil and a bit of salt. Leave it there until you’re ready to put them in the lentil salad.

In an another pot, cook the sprouted lentils for 5 minutes and leave them out of the fire for another 10 minutes. Drain and let them cool for 10-15 minutes.

In the meantime cut all your vegetables and herbs and put then in a salad bowl. Add the sprouted lentils, the sunflower seeds, the oil and the lemon juice. Put the salt and the pepper to your taste.

In a non-stick frying pan, put a bit of oil and fry your pieces of polenta. This also can be made ahead and warmed in the oven.